Peninsula Grill Coconut Cake

My friend Roger Moyer loves coconut cake, and this cake was his dream-come-true. Even I confess it’s delicious. Here’s the recipe.

Cake
  • 3 ½ cups flour
  • 1 tsp. baking powder
  • 2 ¼ cups sugar
  • 1 ½ cups (3 sticks) unsalted butter, room temperature
  • 5 large eggs
  • 1 1/3 cups whipping cream
  • 1 tbsp. vanilla
 
Filling
  • 2 tbsp. cornstarch
  • 2 tsp. water
  • 1 tsp. vanilla extract
  • 1 ¼ cups whipping cream
  • ½ cup sugar
  • ½ cup unsalted butter
  • 2 ½ cups flaked sweetened coconut
  • ¼ cup sour cream
 
Frosting
  • 2 8 oz. packages cream cheese, room temperature
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract

Optional: Toasted sweetened coconut flakes

Preheat oven to 325F. Butter and flour (or coat with pam) 3 9” round cake pans. Whisk flour and baking powder in a large bowl to blend. Beat sugar and butter until fluffy and well-blended. Add eggs one at a time, beating well after each addition, Add cream and vanilla. Stir in flour mixture. Divide batter among pans and bake about 35 minutes or until tester comes out clean. Cool completely.
 
Meantime prepare the filling: Stir cornstarch, water and vanilla in a small bowl until cornstarch is dissolved. Bring cream, sugar and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to a boil. Remove from heat and stir in the coconut. Cool completely. Cover and refrigerate overnight.
 
Prepare frosting: beat cream cheese and butter to blend, then beat in powdered sugar and vanilla until well blended and fluffy.
 
Assemble: place one cake layer on a plate; cover with half the filling etc. until third layer is placed atop the second layer of filling. Spread frosting on top and sides. Pat toasted coconut over top and sides, pressing gently to adhere (optional).
 
Refrigerate if you’d like but let stand at room temperature for 3 hours before serving.